Best vegetarian dishes

Vegetarian food—as our survey proves—has never been this good and varied, belying the notion that vegetarian dishes are bland and dull.

We searched far and wide and asked recommendations from vegetarian foodies themselves. Some dishes taste almost close to the real thing, while others might take some time getting used to.

Here’s our own list of vegetarian dishes that even meat eaters can truly savor and relish. We’ve also included vegan dishes prepared in a stringent fashion (no eggs, no dairy products).

ADVERTISEMENT

Wild Rice Vegetarian Risotto

Come-on: A mix of Canadian wild (black) rice combined with brown rice and packed with vegetables that are predominantly shiitake and button mushrooms. An array of healthy stuff makes it more attractive and flavorful: celery, asparagus, broccoli, cauliflower, carrots, leeks and cashew, among others. Chef extraordinaire Jessie Sincioco says the veggies are first sautéed in olive oil before adding them to the rice and baked. And, right before serving, she adds a dollop of butter to make the dish creamier and richer. “It’s a totally different eating experience with many textures playing in the mouth,” Sincioco adds.

For vegans, the butter is replaced with olive oil. For non-vegetarians, either prawns or chicken cubes are added to the wild risotto.

Sincioco also serves other vegetarian food fare, such as Baked Mushroom in Phyllo Pastry, Vegetable Cutlets and Vegetable Strudel.

Come-on: Spinach and feta cheese ravioli sautéed in roasted tomato, laced with pomodoro sauce then topped with thick pesto sauce and served with toasted foccacia bread. You’ll be bowled over by this dish. The pasta’s bite-sized goodness is perfectly balanced with chopped veggies and the creamy cheese dressed in very light sauce. The sauce is quite rich and creamy.

ADVERTISEMENT

The pasta is prepared fresh all the time. Its Glorietta outlet has an open kitchen that allows diners to get a glimpse of how fresh pasta is prepared daily. The chefs bake thin-crust pizza in brick oven.

Come-on: Tofu that’s perfectly crisp on the outside and soft inside, served on a bed of button mushroom, chicharo and kutchay leaves. It’s made more interesting with the fruit sauce drizzled on top. The fruity mixture consists of apples, carrots and garlic blended with sugar and light soy sauce. It’s a light and refreshing experience.

Another vegetarian treat is the Garden Roll with asparagus, pickled radish and Japanese gourd wrapped in Baguio pechay, then topped with nori strips and tempura batter for added crunch. It’s drizzled with a special mix of Japanese mayo and unagi sauce. To enjoy the roll, dip it in light soy sauce with fresh wasabi, scoop it out, then bite into it.

Come-on: A mix of veggies coated with thick and rich cheesy sauce, best enjoyed with ciabatta bread. Slices of zucchini, carrots, eggplant and onions are covered with stewed tomatoes, mozzarella cheese and special herbs and spices, formulated by chef Gen Capati. The veggies are stewed first in brine and finished off in salamander to get the ideal texture and color. It’s then baked to give the dish depth and a more rounded flavor.

“The vegetables don’t need to look dull and lonely. It should always be appealing to the eyes,” says Capati. A bite of the dish tells you that you’re eating pasta, but it’s not—just healthy veggies.

Come-on: An Indonesian specialty served with a combination of fried tofu and scrambled egg molded together to create a hollow tower-like figure. Its center is filled with cucumber relish, kecap manis, bean sprouts and carrots. Truly filling and satisfying. The tofu adds just the right hint of spice.

Come-on: A complete meal in itself. Minced cuts of tofu, tomatoes, green olives, raisins, fried bananas and fried egg (optional for vegans) are served with organic red rice. Tofu takes the place of ground meat, with a subtle smokiness and some toasted, nutty, earthy hints that add character to the dish.

Come-on: The crepe, made of wheat, is loaded with four kinds of mushrooms—shiitake, enoki, button and oyster mushrooms. Sautéed in herbs like thyme and basil, they are seasoned with blue cheese and goat cheese and topped with béarnaise sauce, torched a bit to achieve caramelization, before quail egg infused with truffle oil is added. For a final touch, balsamic vinaigrette is drizzled around the savory crepe. Full stomach guaranteed for the whole day.

Come-on: Chunky, cheesy and nutty, these munchies are loaded with vegetables, beans, Mexican rice, salsa, cheese, sour cream and guacamole wrapped in a large, soft flour tortilla. The sour cream gives the dish a kick that lasts beyond the first bite. It tastes as good as it looks, and is perfect for brunch or a light meal.

Come-on: Here’s a sassy version of fish relleno—a concoction of crisp bean curd skin, Japanese bread crumbs and seaweeds tossed and stuffed with ground veggie meat, minced carrots, green peas, bell pepper and raisins. The mixture is shaped into a fish wrapped in nori, which exudes a real fishy taste.

The restaurant has been serving strict vegetarian fare for the past 10 years. Wally Duran first became a vegetarian in the 1970s; his wife, Mary Ann, followed suit in the ’80s. Also must-tries are Green Vegetarian Barbecue (sliced gluten in a marinade of crushed garlic, freshly ground pepper, pineapple and soy sauce, served with a tangy sweet pickled salad) and Veggie Beef and Broccoli (barbecued veggie meat combined with fresh broccoli sprinkled with cashew nut).

Come-on: Appease your growling tummy with a bowl of Shoyu Ramen, a veggie broth with wheat flour noodles, veggie ham, veggie crab and spinach, topped with a slice of nori. The soup is filling and refreshing, and can still be had even on a warm day. The noodles are tender and flavorful.

Come-on: The healthy, rustic goodness of this dish lies in the brown rice with its nice texture and toasted, smoky flavor. The preparation for this dish is quite extensive. The garlic is toasted till fragrant, tender and sweet, then sautéed in olive oil. The brown rice is then mixed with sea salt and sultanas (raisins). The raisins are plunged in cold water before being added to the rice. What you get is a savory meal with a tinge of sweetness. It is a heavy carbohydrate dish complemented with grilled shiitake and button mushrooms, zucchini, asparagus, olives, eggplant and roasted peppers drizzled with roasted pepper coulis and balsamic syrup. The sauce adds zing and moistens the mixture. Homemade dried chili sambal makes the dish more interesting.

Come-on: This pizza is simple, everyday chow done well. The thin-crust pie is showered with creamy chunks of pumpkin and roasted spinach combined with onions, mozzarella and parmesan cheeses. Roasted anise is sprinkled, for better taste and fragrance, then the pizza is stone-oven baked.

Come-on: A delightful jumble of grilled Portobello mushroom on a bed of arugula salad and alfalfa sprouts, bathed in balsamic glaze and red wine jus. Fresh parmesan shavings and cherry tomatoes complete the package. The mushroom is marinated in olive oil with thyme and rosemary, then char-grilled. Like a real burger, it has a soft but firm bite.

Subscribe to INQUIRER PLUS to get access to The Philippine Daily Inquirer & other 70+ titles, share up to 5 gadgets, listen to the news, download as early as 4am & share articles on social media. Call 896 6000.